Ricky's Cuban Cafe
5249 Ehrlich Rd, Tampa, FL 33624 · Permanent Food Service · License 3917084
What drove the grade
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
How the score was calculated
- Starting score100
- Violations at the Oct 16 routine inspection5 high priority (3 fixed by the Oct 19 follow-up, 2 fixed on the spot), 7 intermediate (3 fixed on the spot), 5 basic-38
- Safety score62
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitOct 19, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website - First visitOct 16, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
17 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority5
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
-cooked ground beef 49°F in glass door cooler overnight . No temperatures taken this day
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
-Precooked sausage patties 52°F , sliced ham 52°F , diced ham 49°F in cold holding equipment with melted ice on the prep table under 2 hours . Person in charge moved food to reach in cooler on ice recheck precooked sausage patties 48°F , ham 49°F - cooked ground beef 49°F in glass door cooler overnight . No temperatures taken this day -see stop sale -American cheese 47°F , Swiss cheese 52°F in the front line area in cooler under 2 hours Manager relocated to the freezer for quick chill down
Code 12, Handwashing and hygienic practices: Employee touched bare body part and then engaged in food preparation ( touched squeeze bottle of oil) , handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Reviewed with person in charge . Employee removed gloves , washed hands and put new gloves on
Fixed on the spot
Employee washed hands with cold water at 81°F .
Employee cracked raw shell eggs and then handled ready-to-eat food and clean equipment or utensils without washing hands.
Reviewed with manager . Employee removed gloves, washed hands and put new gloves on
Fixed on the spot
Intermediate7
Code 05, Thermometers provided and accurate: -No probe thermometer provided to measure temperature of food products.
-Probe thermometer not used to ensure proper food temperatures.
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
-soiled ice chute at beverage station in the customer area . Manager cleaned the ice chute
Fixed on the spot
Code 27, Water source: Water with a temperature of least 85°F not provided/shut off at establishment to include , employee handwash sinks , triple sink, and mop sink .
Per manager hot water heater not working and parts are on order
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
Buckets in front of kitchen hand wash sink . Trashcan in front of hand wash sink in the front counter area Manager relocated trashcan and buckets . Reviewed with the manager hand wash sinks must be accessible at all times
Fixed on the spot
Handwash sink used for purposes other than handwashing.
Ice cubes in the front counter hand wash sink . Reviewed with person in charge hand wash sinks are for washing hands only
No paper towels or mechanical hand drying device provided at handwash sink in the front hand wash sink .
Person in charge placed paper towels in the dispenser . Reviewed hand wash sinks must be stocked at all times
Fixed on the spot
Code 41, Chemicals and toxic substances: Spray bottles containing toxic substance not labeled in the bathrooms
Basic5
Code 08, Food protection and cross-contamination: Food ( bottles of water) not stored at least 6 inches off of the floor at storage area near dining area
Code 21, Wiping cloths and linens: In-use wet wiping cloth/towel used under cutting board in the food prep table .
Code 25, Single-service items: Single-service articles improperly stored.
Box of to go cups stored in the floor near dining area
Code 40, Employee personal belongings: Employee personal items ( purse) stored next to can food in the storage room
Code 51, Other sanitary and safe operation: No copy of latest inspection report available.
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
- Stop sale
- An order that the food can’t be sold or served.